Apple Pie

Traditional apple pie with tart green apples and an all-butter crust is the perfect dessert for any occasion!

I usually only make apple pie during the holiday season. It’s one of those desserts that is really so simple to make, but is a huge crowd-pleaser.

One of the tools I use to make this apple pie so easy to make is an apple-peeler-corer-slicer! The one I have is from Pampered Chef, however I’ve seen them in Walmart, on Amazon online and in Bed, Bath, and Beyond. If you make apple pie, you must get one of these!

In about 20 seconds, one apple is completed peeled, cored, and sliced… perfect for pie!

Pour apples into prepared cold pie crust. Gently press the apples into the plate so no pockets of space are left and apples fill the entire crust. Place small cubes of butter across the top of the pie. Use as much or as little of the butter as you want – there’s no right amount of butter to add here.

Chill while preparing top crust.

Prepare second crust according to directions in recipe above. Roll out the dough and use cookie cutters to cut out a couple shapes in the top. You can skip this step if you prefer to just put a few slits in the top for vent holes.

Gently place second crust on top of apples and butter. Trim off the extra crust and crimp the edges together.

Place extra dough cut-outs on top or slit the dough in a few places to vent.

In a small bowl, mix together the water and egg. Brush the egg wash over the entire surface of the pie.

Sprinkle generously with coarse sugar.

Place the pie on a baking sheet and bake for 15 minutes at 375F degrees. Reduce heat to 325 F and continue baking for 45-70 minutes or until the crust is dark, golden brown.

If the edges begin to burn, cover them with a pie crust cover or tin foil.